Kunafa Dessert

I grew up with Kunafa, and to this day, Kunafa remains one of my all-time favorite Middle Eastern desserts. Its crispy layers, creamy filling, and sweet syrup make it absolutely irresistible, especially during family gatherings. I can't imagine Ramadan passing by without making Kunafa! I ADORE IT!

Kunafa

Growing up in Egypt, where desserts like Kunafa are SO popular, I was lucky to learn the recipe from both my mother and grandmother. It’s a sweet tradition passed down through generations.

Making this delicious dessert is a 3-part process. First, I must prepare the sugar syrup (simple syrup), filling, and pastry separately.

Once done, I assemble the dessert, bake it until golden brown and crispy, and then drizzle it with sugar syrup. Ta-dh!

OMG! The crispy pastry and creamy filling, oozing with sweet syrup, are absolutely divine!

You'll Need

Kunafa (kataifi) pastry: I get this from a Middle Eastern grocery store. You may also find it under the name "kataifi dough".

Ghee: I highly recommend using high-quality ghee! And no, butter is not a substitute! If needed, you can use clarified butter instead, but regular butter just won’t give you the same results.

Granulated sugar, vanilla extract, lemon juice and water: To make the Sugar syrup.

Full-fat milk: To make a rich cream filling.

Cornstarch: I use it to thicken the cream filling.

Ground pistachio: For the topping. You can use any kind of nuts you like. Traditionally, walnuts, almonds, and pistachios are used.

See the recipe card for full information on ingredients and quantities.

How To Make Kunafa?

Here's a simple breakdown of the process.

Step One - Make The Sugar Syrup

Take out a small saucepan, add sugar and water over medium high heat and bring it to a boil. Once boiled, bring the heat to a medium and let the mixture simmer for 4 to 5 minutes more.

Add vanilla extract and lemon juice to the mixture. Stir them well, and then turn the heat off.

Now set this syrup aside to cool completely. Meanwhile, you can move on to prepare the filling.

Step Two- Prepare The Filling

Now, take a small saucepan. In this, you’ll want to add sugar, cornstarch, and milk.

Let this mixture brew over medium heat for 2 to 3 minutes until it starts to thicken. Whisk this mixture constantly, so that no lumps form.

Finally, add drops of vanilla extract and turn off the heat. Now, set this filling aside to cool as well. While it cools, let’s move on to preparing the Kunafa.

Step Three - Prepare The Kunafa Pastry

Preheat the oven to 190C/370F and grease a 22 cm baking pan with ghee, and set it aside.

Take the kunafa pastry out and either blitz it in a food processor until finely shredded, or use scissors to cut it into small pieces. Transfer to a large bowl.

Now take your melted ghee and mix it thoroughly into the pastry. Rub the Kunafa with ghee using both hands.

Tip: For a golden, crispy texture, make sure every strand is well-coated with ghee.

Step Four - Assemble The Dessert

Now, it is ready to go in the oven! Add half of the kunafa to the bottom of the baking pan we had prepared ahead of time and set aside.

Press on this layer you just created on the bottom of your pan with the palm of your hand. You want to aim for a very flat layer of Kunafa.

Now add pastry around the edges of the tray and press on them as well.
Next, we’re going to pour the cream filling into the centre of the pan and spread it out over the first layer.

Tip: Keep the filling away from the edges so it doesn’t leak out and burn while baking.

Top the cream with the rest of the Kunafa pastry and press it down gently using both hands.

Step Five - Bake The Kunafa

Take this Kunafa sandwich and plop it in the preheated oven. Let it bake in the oven for 40-45 minutes or until the top becomes golden brown and crispy.

Tip: Bake on the middle oven rack to ensure the bottom turns golden and crispy, just like the top.

Step Six - Drizzle With The Sugar Syrup

As soon as you remove it from the oven, drizzle the cooled syrup evenly over the top. Let it sit for 10-15 minutes. This will ensure that all the syrup has been absorbed.

Step Seven - Garnish

Sprinkle some ground pistachio on top, then cut it and serve. Ta-duh!

Pro Tips

• If you're using frozen Kunafa pastry, make sure to thaw it completely before using it for evenly baking.
• Sugar syrup can be made in advance, even up to a month ahead and stored in the fridge in a glass bottle.
• I prefer to use a springform pan to release the Kunafa more easily and without any damage.
• Use cheese filling instead of the cream filling, such as mozzarella cheese, Akkawi cheese or ricotta cheese.

How To Store It

I usually store the leftover kunafa for 3 to 5 days in the fridge and they stay just fine.

Freezing Kunafa isn’t a good idea, believe me! I once froze it for a week (even in an airtight container), and it completely lost its crunch and turned soggy. Never again!

More Middle Eastern Recipes

• Egyptian Molokhia Soup
• Om Ali
• Dubai Chocolate Bar Recipe
• Egyptian Baklava

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